Fish Tacos with Honey-Cumin Cilantro Slaw and Chipotle Mayo

Recipe View Marinate the Tilapia: In a shallow dish, submerge the tilapia chunks in 1/2 cup of lime juice. Cover and refrigerate for at least 4 hours, or ideally overnight. (4+ hours)

Recipe View Prepare the Honey-Cumin Dressing: In a small bowl, whisk together 1/3 cup lime juice, honey, 1 tablespoon vegetable oil, and ground cumin until well combined. Set aside. (5 minutes)

Recipe View Make the Chipotle Mayo: In a food processor, combine the mayonnaise, chopped chipotle chilies, adobo sauce, 1/4 teaspoon salt, and cayenne pepper. Pulse until smooth and creamy. Cover and refrigerate until ready to use. (5 minutes)

Recipe View Bread the Fish: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the tilapia with salt and pepper. Dredge each piece in flour, shaking off excess. Dip in egg, then coat generously with panko breadcrumbs, pressing gently to adhere. (15 minutes)

Recipe View Fry the Fish: Heat 1 cup of vegetable oil in a deep skillet or pot to 365°F (185°C). Carefully add the breaded tilapia pieces in batches, ensuring not to overcrowd the pan. Fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Brush immediately with the honey-cumin dressing. (15 minutes)

Recipe View Prepare the Slaw: In a large bowl, combine the coleslaw mix and minced cilantro. Reserve 1/4 cup of the chipotle mayo for serving. Add the remaining chipotle mayo to the slaw and toss to coat evenly. (5 minutes)

Recipe View Assemble the Tacos: Warm the flour tortillas according to package directions. Spread each tortilla with about 1 tablespoon of the reserved chipotle mayo. Divide the crispy fish evenly among the tortillas. Top with the honey-cumin cilantro slaw. Serve immediately and enjoy! (5 minutes)